Kurdish meat balls
Ingredients/Instructions:
1.Run the following ingredients through a food processor until it has a consistency similar to salsa:
One potato – chopped
Two tomato’s – chopped
One onion – chopped
Four cloves of garlic – chopped
A handful of parsley – chopped
2.Pour mixture into a bowl filled with a pack of ground beef.
3.Add to the mixture:
1 ½ tablespoon of salt
3 tablespoons of tomato paste
1 tablespoon cumin
1 tablespoon black pepper
1 ½ tablespoon curry
2 tablespoons of Adonis 7 spices
(found at any middle eastern market; if you cant find it, the recipe still works without!)
1 cup of flour (may need more, depending on how well the meat stays together)
4. Mix well by hand
5. Fill a medium sized pan with canola oil, enough to fry the shifta with, and set stovetop to medium. Make the oil is not too high, because the outside will cook faster than the inside, leaving it too mushy.
6. Make one shifta: grab some of the meat mixture (should fit into the palm of your hand) and mold it into a meatball. Then, lightly smush it down, flattening it into a leaf-like shape. Have a cup of water near you to wet your hands if the meat starts sticking to your hand.
7. Test the one shifta to make sure that the it does not come apart in the oil once its fully heated (meat should sizzle when it touches the oil). If the shifta comes apart, add more flour (increments of 1/2 cup).
8. Once the shifta is the right consistency and doesn’t come apart in the oil, it’s time to fry the rest of the mixture. After you put the shifta in the oil, flip them over once browned on bottom side. Don’t mess with them too much while they’re frying because we don’t want them to come apart.
9. Takes about 6-7 minutes to fully cook. Should hold when you try to pick it out of the pan with a fork.
10. ENJOY!
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